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Breakfast Bruschetta

Breakfast Bruschetta style




Preparation: 5 mins
Cooking time: 15 mins




Tomato topping

  • 100g cherry tomatoes, cut in half
  • 10ml olive oil
  • Basil, shredded
  • Black pepper to taste

Mushroom topping

  • 100g mushrooms, sliced
  • 10g butter
  • 2g garlic, crushed
  • Chives, chopped

Egg topping

  • 4 eggs
  • 20ml cream
  • 10g butter
  • • Chives, chopped


1. Tomatoes - drizzle the tomatoes with the oil and season with black pepper. Roast for 8-10 minutes (or until tender) in a moderately heated oven. Keep warm and sprinkle with basil before serving.

2. Mushrooms - fry the mushrooms in butter for 2-3 minutes, then add the garlic and chives. Continue cooking until the mushrooms are soft. Keep warm.

3. Eggs - melt the butter in a pan. Crack and whisk the eggs with the cream. Add the mix to the pan and cook on a slow heat until just set. Season and add the chopped chives.

4. Cook the Aviko Hash Browns as per on pack instructions. Serve 3 per portion; each one with a different topping - mushrooms, roast tomatoes and scrambled eggs. 

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